Best Tangerine Chess Pie Recipes

Tangerine Chess Pie image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 8

Number Of Ingredients 12

1 box refrigerated pie crusts, softened as directed on box
1 1/2 cups sugar
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon yellow cornmeal
1/4 teaspoon salt
1/4 cup butter, melted
2 teaspoons grated tangerine peel
1/3 cup fresh tangerine juice
1 tablespoon lemon juice
4 eggs, slightly beaten
Sweetened whipped cream
Tangerine peel strips

Steps:

Heat oven to 450°F. Remove pie crusts from pouches; unroll on lightly floured surface. Stack crusts; roll into12-inch round. Press in bottom and up side of 9-inch glass pie plate; fold edges under and crimp. Prick bottom and side of crust with fork. Bake 8 minutes. Reduce oven temperature to 350°F. Cool crust 15 minutes.
Meanwhile, in large bowl, mix all filling ingredients with whisk until blended. Pour into partially baked crust.
Bake 40 to 45 minutes or until center is set, covering edges with foil after 20 minutes of baking to prevent excessive browning. Cool on cooling rack 1 hour. Garnish, if desired. Store covered in refrigerator.

Nutrition Facts : Calories 450, Carbohydrate 63 g, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 410 mg

Tangerine Chess Pie image

Provided by L. Duch

Categories Pie

Time 55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

1 pie crust
1 1/2 cups sugar
1 tablespoon flour
1 tablespoon yellow cornmeal
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup milk
2 teaspoons grated tangerines, rind
1/3 cup tangerine juice
1 tablespoon lemon juice
4 large eggs

Steps:

WHISK sugar and next nine ingredients until smooth.
Pour into unbaked pie crust BAKE 350 degrees for 40-45 minutes or u ntil center is set.
NOTE: Any citrus fruit can be used.

Tangerine Chess Pie image

Provided by @MakeItYours

Number Of Ingredients 11

1 (14.1-oz.) package refrigerated piecrusts
1 1/2 cups sugar
1 tablespoon all-purpose flour
1 tablespoon plain yellow cornmeal
1/4 teaspoon salt
1/4 cup butter, melted
2 teaspoons tangerine or orange zest
1/3 cup fresh tangerine or orange juice
1 tablespoon lemon juice
4 large eggs, lightly beaten
Garnishes: sweetened whipped cream, tangerine slices

Steps:

Preheat oven to 450°. Unroll piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes; cool on a wire rack 15 minutes. Reduce oven temperature to 350°.
Whisk together sugar and next 8 ingredients until blended. Pour into prepared piecrust.
Bake at 350° for 40 to 45 minutes or until center is set, shielding edges with foil after 20 minutes to prevent excessive browning. Cool 1 hour.